|Shortening||1 Cup (16 tbs)|
|Sugar||2 Cup (32 tbs)|
|All purpose flour||3 1⁄2 Cup (56 tbs)|
|Baking powder||2 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Vanilla extract||1 Teaspoon|
|Lemon-pineapple topping||To Taste (any flavor)|
Cream shortening, gradually add sugar, beating well at medium speed of an electric mixer.
Add egg whites (at room temperature), one at a time, beating well after each addition.
Combine flour and baking powder, add to creamed mixture alternately with milk, beginning and ending with flour mixture.
Mix just until blended after each addition.
Stir in vanilla.
Pour batter into 3 greased and floured 9-inch round cakepans.
Bake at 350Â° for 15 to 20 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans 10 minutes, remove layers from pans, and let cool completely.
Spread Lemon-Pineapple Topping between layers and on top and sides of cake.